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10.10.2012

Fall Farmer's Market Finds: Butternut Squash and Chick Pea Chili

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As I mentioned, I got this lovely butternut squash from the market last week. Like last week's figs, I never cooked a butternut squash before. Also like figs, I had to google how to peel/cut it. Turns out I don't know much about Fall produce.

Like me and don't know how to peel and cut a butternut squash? Thankfully Cooking Light's got your back. You can click here to learn how to "peel and cut with confidence".

Now that we have got this down we can get to the good stuff, which is filling my house with a slighty sweet yet savory at the same time aroma. We are having friends over for dinner and I am pretty sure they will think this stew has been cooking for hours. Little do they know. Oh, and don't forget to save the seeds they are perfect for roasting! Nothing says Fall like roasting seeds.....

and trips to the pumpkin farm, which I am seeing all over facebook. It is really giving me the urge to go (to the pumpkin farm). I wonder if they do that here in Belgium?!

Heat olive oil in a large dutch oven on medium heat. Add garlic and onion and heat until softened. Add butternut squash and spices. Cook for about 15-20 minutes over medium heat until slightly softened. Add stewed tomatoes, vegetable broth, strained chick peas and parsley. Bring to a boil then reduce. Simmer for 30-45 minutes or longer. Add spinach a few minutes before serving. Salt and pepper to taste.

I served mine on a bed of quinoa, but couscous or even rice would also be great!